SOUTHERN STYLE DEEP-FRIED CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
- In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
- Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
- In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
- In a medium bowl, beat 1 egg.
- Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
- Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.
DEEP-FRIED GOLD COIN CHICKEN II
Number Of Ingredients 7
Steps:
- 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. 2. Combine cornstarch, salt and sherry. Add to chicken and toss gently. Let stand 10 minutes, turning occasionally. 3. Slice smoked ham 1/8-inch thick, then in 1-inch circles. Remove mushroom stems. On small skewers alternately thread chicken, ham and mushrooms. 4. Pour oil into a shallow dish and rotate skewers in dish to coat ingredients with oil. 5. Meanwhile preheat oven to 400 degrees. Place skewers on a baking tin and roast, turning once or twice until done (10 to 15 minutes). Remove ingredients from skewers and serve. NOTE: This modernized version is best eaten immediately, but can, if necessary, be reheated in a slow (200-degree) oven. It may also be broiled 8 to 10 minutes or cooked outdoors on a charcoal grill or hibachi. VARIATIONS: * For the smoked ham, substitute roast pork or use 1/8 pound ham, 1/8 pound roast pork. * For the fresh mushrooms, substitute 5 water chestnuts, each cut in 3 slices. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SOUTHERN STYLE DEEP-FRIED CHICKEN
I hunted down this recipe after seeing it on Nigella Bites. Looks great, and easy. I hope to try it very soon. Cooking time does not include marinating time.
Provided by GinaS
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium container place chicken and cover with milk. Cover and refrigerate for at least 2 hours to overnight. This helps tenderize the meat, but is optional
- In a large saucepan over a medium-high heat, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry.
- Heat vegetable shortening in a Dutch oven or skillet over high heat just until it's near the smoking point around 325 degrees F.
- In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
- In a medium bowl, beat 1 egg.
- Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
- Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate.
- Serve immediately.
Nutrition Facts : Calories 955.1, Fat 51.1, SaturatedFat 19, Cholesterol 374.6, Sodium 5069.9, Carbohydrate 53.5, Fiber 1.5, Sugar 0.4, Protein 66.6
DEEP-FRIED GOLD COIN CHICKEN I
Number Of Ingredients 10
Steps:
- 1. Skin and bone chicken breast cut against the grain in slices 1/8-inch thick, then in 1-inch circles. (Reserve remainder for soup.) 2. Mince ginger root and scallion stalk then combine with brown sugar, sherry and soy sauce. Add chicken rounds and toss gently. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. 3· Blend cornstarch and water to a paste. Beat eggs lightly and blend in to make a batter. Dip each piece of chicken in batter then thread on metal skewers. Meanwhile heat oil. 4. With tongs, lower skewers into hot oil and deep-fry chicken until golden. (Rotate skewers during cooking.) Remove skewers, drain chicken on paper toweling, and serve. NOTE: This dish is also called Golden Dollars. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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